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  • Writer's pictureNicole Kuhn

Addax Dumplings

Updated: Mar 4, 2021

I absolutely love dumplings, so in trying to come up with an adventurous way to use addax it seemed like the perfect fit. Having previously seen someone make venison dumplings, I decided to give it a shot!





for the wrappers:

  • 2 1/4 cups AP flour

  • 3/4 cup hot water


  • about 36 store bought dumpling/potsticker wrappers

for the filling:

  • 1 lb. ground addax (or meat of choice)

  • 2 cups shredded cabbage

  • 4 cloves garlic, minced

  • 3 stalks green onion, thinly sliced

  • 2 tbsp. hoisin sauce

  • 1 tsp. sesame oil

  • 1/2 tsp. ground ginger

  • kosher salt

  • cracked pepper

  • 2-4 tsp. vegetable oil

  • 1/4 cup water

for the dipping sauce:

  • 4 tbsp. soy sauce

  • 2 tbsp. rice wine vinegar

  • 1-2 tbsp. chili paste


for the wrappers (if making from scratch):

  • Place the flour in a large bowl. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.

  • Use your hands to gather and knead the shaggy mass into a ball in the bowl. Place it on a clean (not floured) work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won’t look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.

  • Roll the rested dough into a "snake" and cut into 35 even pieces. Roll a piece into a ball, flatten slightly, then roll into a 3 1/2-inch round, rolling the edges thinner than the center. Repeat with the remaining pieces.

for the filling:

  • Add addax, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined.

  • Place about a tablespoon of the meat mixture into the dumpling wrapper and fold the wrapper in half and press the edges to seal the dumpling into a half moon shape or your preferred dumpling folding method.

  • Repeat the process with the remaining wrappers and filling. Place the folded dumplings on a baking tray upright and push them down a bit so that they are able to stand on their own.

  • Heat 2 tablespoons of oil in a pan over medium heat.

  • Depending on the size of your pan, place about 6-8 dumplings flat side down in the pan and cook for about 1-2 minutes until the bottoms are slightly browned.

  • Pour 1/4 cup of water into the pan with the dumplings and cover with a lid. Cook for 3-4 minutes or until all of the water has evaporated.

  • Remove the lid and cook for another minute so that the bottoms crisp up again.

  • Repeat with remaining dumplings, being sure to add more oil when necessary.

for the dipping sauce:

  • Combine the soy sauce, rice wine vinegar, and chili paste in a bowl. Whisk to combine.

Serve & enjoy!

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